Chervil (Anthriscus cerefolium)
Sometimes known as garden chervil and affectionately by chefs as ‘gourmet’s parsley’, chervil was populated throughout Europe during Roman times. With its small white flowers and delicate flavour, it quickly became an essential addition to many chicken, soup and stew dishes.
Chervil is also cultivated as a root vegetable and used predominantly in French cuisine, alongside several British and American recipes. As part of the herb mixture known in France as fines herbes, it is prized for its appearance, flavouring and its high vitamin content.
Try adding at the very end of cooking omelettes for a fine, green garnish and sweet taste.